This is a seriously grown up chocolate cake. Rich, luscious and decadent it should come with an R rating! Prepare yourself to hear lots of groaning and moaning around the table when you serve this sunken drunken chocolate cake – I kid you not ?
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Straight to the recipe please!
It’s been a long time between cakes hasn’t it?
Let me make it up to you with this intense sunken drunken chocolate cake.
The sunken comes from the cake slowly collapsing after you bring it out of the oven producing a thick layer of smooth chocolate fudge.
The drunken? From prunes soaked in Frangelico or Amaretto and then whizzed to a pulp to add a boozy sweetness.
{Just between us, it’s may be best not to tell anyone there are prunes in the cake until they have taken a bite – you can’t taste them or see them and some folk turn their noses up at the idea. It would be a shame for them to miss out. Just saying..!}
Where was I?
Oh yes. Sunken and drunken.
Also;
Rich
Luscious
Decadent
Intense
And sexy
I’m sure there’s a joke in there somewhere but I’m not brave enough to go there ?
I am serious about this cake though. I could tell you that it’s the best chocolate cake ever, but doesn’t everyone say that?
I will tell you that it’s a breeze to make.
And I can tell you that if you have the time, it’s best made the day before you want to eat it to allow the cake to become even more squidgy and fudgey.
Which makes it perfect for a party.
But if you don’t have the time, worry not as it’s still a winner. Last week I made it at 3pm and it was served for dessert at 7pm.
I can also tell you that it only takes 20 minutes to bake in the oven – 25 mins max. Don’t loose your bottle and wait for 30 minutes – trust me it’s ready.
And no word of lie – there will be at least one person at the table who will be moaning in chocolate ecstasy.
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Sunken drunken chocolate cake {gluten free}
A seriously rich and decadent chocolate cake – adults only! Can be made a day ahead – it will only get better. Serve with a couple of extra prunes soaked in liqueur on the side if you really want to go to town.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Ingredients
-
140
g
prunes
pitted -
4
tbsp
Marsala
Frangelico or Amaretto -
100
g
butter
plus extra for the tin -
2
tbsp
raw cacao -
140
g
dark chocolate {70%}
chopped -
100
g
rapadura sugar {Note 1} -
4
large eggs
2 separated -
110
g
almond or hazelnut meal {Note 2} - extra caco for dusting
Instructions
-
Heat oven to 180C/ 160C fan/ gas 4
-
Gently heat the prunes and Marsarla over a low heat until hot. Remove from heat and leave for about an hour or until the prunes have absorbed almost all of the liquid. Whizz the prunes and any remaining booze in a food processor until smooth.
-
Butter and line the base of a 20cm springform tin. Dust with cacao, tip out any excess and reserve.
-
Melt butter and chocolate in a heatproof bowl set over a pan of barely simmering water.
-
Take off heat and stir through the prune mix.
-
In one bowl, whisk 2 egg whites until stiff and gently fold into the mixture.
-
In another bowl, whisk sugar, 2 eggs and 2 egg yolks until pale, thick and double in volume. Fold the chocolate & prune mixture into the eggs and sugar mix.
-
Sift over ground almonds and remaining cacao and whisk until the mixtures are combined.
-
Gently fold in egg whites.
-
Spoon into the prepared tin and bake for 20-25 minutes or until a light crust has formed. Trust your instincts and don’t think it needs another 5 minutes – it won’t!
-
Remove from oven and allow to cool in the tin until ready to serve. It may crack and sink as it cools but that’s OK.
-
Remove from the tin, dust with extra cacao before serving.
Recipe Notes
{Note 1} The original recipe asks for 150g of sugar. I think you could get away with 75g of sugar given the prunes and sweet liqueur but try 100g first.
{Note 2} Ground almonds will give you a smoother texture than hazelnuts but both are delicious.
Now, can I get you a slice?
